Cheesy Grilled Spinach Stuffed Chicken Breasts With Canadian Bacon Walnuts Recipes

CHEESY GRILLED SPINACH-STUFFED CHICKEN BREASTS WITH CANADIAN BACON & WALNUTS

Steps:

• Trim chicken breasts of any fat. Pound to 1/2" - 3/4" thick, or simply slice open through thickest part, butterflying.
• Top each with 2 slices Canadian bacon.
• In medium bowl, stir together filling ingredients well. Top each with filling.
• Press closed, and tie with cooking string, wrapping around simply, for ease of removing later.
• Heat one side of grill to medium-high heat. Oil grates on cool side, and place filled breasts, filling side-up, onto grill. Close lid and grill until done, about 30-35 minutes.
• Remove string. Top each with thick slices of fresh mozzarella, close lid and melt cheese, about 5 minutes.
• Remove to an oven-safe baking dish, and place into a low oven to keep warm while preparing any side dishes.
• Serve topped with the 1/2 cup reserved sauce (warmed), a garden-fresh tossed salad, and angel hair pasta with sauce. (*Also goes nicely with a wild rice pilaf.)
• *Garnish with fresh basil if desired.

SPINACH STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
• Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
• Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

CHEESY BACON-STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil, then sprinkle 3 pinches bread crumbs across the bottom.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 11 minutes. Drain bacon slices on paper towels.
• Filet chicken breasts 90% of the way through and open like a hot dog bun. Spread 2 tablespoons chopped Parmesan cheese on one side of each breast. Top each with a bacon slice and 1 1/2 tablespoons shredded Parmesan.
• Close the breasts. Dip in beaten egg, then in bread crumbs. Place in the prepared baking dish. Sprinkle remaining shredded Cheddar over top.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).